Lemon-Basil Quinoa Salad
22 Mar 2012 Leave a Comment
in Quinoa, salad, Side Dish Tags: basil, lemon, quinoa, red wine vinegar, summer salad, warm spring weather, whole grain
70′s and 80′s in March?? You just never know what’s going to happen with weather in New England. All I know is this crazy warm weather is getting me in the mood for grilling and making cool side salads. Last night’s supper was the always-delicious Crazy Lime Chicken along with the final bits of a delicious quinoa concoction I put together (we’ll say a few) days ago.
Quinoa is growing on me. I like its compatible nature, chewy texture, and grainy, nutty flavor. It also earns bonus points for being a whole grain. This little niblet is lucky its got all that going for it, ’cause otherwise I’d kick it to the curb –it sticks to EVERYTHING. Dishes, silverware, pans, countertops, you name it. I hate rinsing dishes, but I hate even more chipping petrified flecks of grain from otherwise sparkling clean dishes. And, so, quinoa, I will rinse, since you bring so much to the “table” (hardy har har).
This quinoa salad is quick to put together, light and lemony with a vinegar kick. The veggies add crunch, color and more flavor. Make it ahead of time, or just before you want to eat it — either way it is delicious. If you have time to let it sit so the flavors can blend, all the better.
Lemon-Basil Quinoa Salad
Serves 6
1 cup quinoa
2 cups water
1 small cucumber, peeled, seeded and chopped
1/2 small red onion, chopped
15 grape tomatoes, halved
1 teaspoon dried basil (1 tablespoon chopped, if fresh)
2 teaspoons dried parsley (2 tablespoons chopped, if fresh)
3 tablespoons red wine vinegar
Juice of one lemon
3-4 tablespoons olive oil (I used 4 tablespoons, will use a bit less next time)
salt and pepper to taste
1) In a medium saucepan, bring quinoa and water to a bowl, then simmer for about 10 minutes, covered, until the water is absorbed. The quinoa will have little white curlicues sprouting from each grain.
2) While the quinoa is simmering, combine the basil, parsley, vinegar, lemon juice, olive oil, salt and pepper. Taste and adjust seasonings as needed.
3) When quinoa is done, remove from heat. Add the oil/vinegar mixture and vegetables to pan and stir to combine. Serve immediately, or transfer to covered bowl and refrigerate for later use.
Enjoy!
Moroccan Couscous Salad
11 Nov 2011 Leave a Comment
in Pasta, salad Tags: lemon, raisins, salad, whole wheat couscous
This is my new favorite couscous recipe! It is fresh and flavorful and mixes the savory with a little sweet. Veggies abound, too, adding texture and crunch to the otherwise straightforward dish.
This gorgeous salad went really well with the Lemon Feta Chicken, and made tons, so I will happily be eating it for lunch the rest of the week. Trust me, the 20 minutes it takes to cut up the veggies is well worth it for this winning salad. Make it. Love it. 
Moroccan Couscous Salad
Serves a crowd
Adapted from Epicurious
2 cups chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box whole wheat couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup trimmed sugar snap peas, cut in half
2 teaspoons finely grated lemon peel
1/4 cup lemon juice
1) Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, cinnamon, and cumin to boil in a large heavy saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes.
2) Fluff couscous with fork, breaking up any lumps. Transfer couscous to a large bowl. Add cucumber, red bell pepper, carrot, sugar snap peas, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Lemon Feta Chicken
09 Nov 2011 1 Comment
in Chicken, Quick and Easy Meals Tags: Chicken, chicken cooked in oven, fast healthy meal, feta, lemon
I am always on the lookout for good chicken recipes that don’t use the grill, since ours is snowed in for a few months every year. I find that many stove top and oven recipes leave the chicken dry. That is why one of my all-time favorite recipes is Chicken and Wine, because it is always flavorful and saucy and never dry. I need more recipes like that! So, when I saw this recipe on Mag-Pie’s & More, I knew I had to try it.
File this one under “super quick and easy!” The lemon juice and oregano together make for a simple, clean flavor. The feta adds just a bit of creamy zing that makes a nice finish for this quick dish. I added onions and diced tomatoes, for color and flavor. I served alongside a delicious couscous salad; recipe for that coming soon!
Lemon Feta Chicken
adapted from Mag-Pie’s & More
Serves 4-5
4 boneless chicken breasts
3 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup diced tomato
1 medium onion, sliced thinly
1/4 cup crumbled feta cheese
Directions
Preheat oven to 400°. Place onions and tomato in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange chicken breasts on top. Pour lemon juice over chicken; sprinkle with oregano and pepper.
Bake, uncovered, for 20-25 minutes until chicken is not longer pink inside and/or until a meat thermometer reads 170°. Remove chicken from oven and top with feta. Return to oven and broil for 3 minutes or until feta is golden brown.
